Asparagus, Mushroom, and Gruyère Strudel

Alan Richardson

Perfect for an elegant brunch or supper — and easy with packaged phyllo for the pastry wrapping. Assemble the strudels early and refrigerate covered with plastic wrap. Then, just pop them in the oven 25 minutes before serving! They're nice with a salad of mixed baby greens.

Level:
Moderate

Serves:
6

Ingredients

¾ lb. asparagus

1 tsp. salt

7 tbsp. margarine or butter

1 lb. mushrooms

2 tsp. lemon juice

⅓ c. walnuts

2 tbsp. dried bread crumbs

12 slice sheets fresh or frozen (thawed) phyllo

1 c. Gruyère or Swiss cheese

Directions

Cut asparagus into 6-inch-long spears (reserve ends for use in soup another day). In nonstick 12-inch skillet, heat 1/2 inch water to boiling over high heat. Add asparagus and 1/2 teaspoon salt; heat to boiling. Reduce heat to medium-low and cook, uncovered, until asparagus is tender, 4 to 8 minutes; drain and wipe skillet dry.

On work surface, place 1 phyllo sheet (about 17" by 12") with a short side facing you; brush lightly with some melted margarine or butter. Sprinkle with one-sixth of walnut mixture. Top with another phyllo sheet; lightly brush with some margarine or butter, being careful not to tear phyllo. Arrange one-sixth of cheese in a strip on phyllo 2 inches from edge facing you and leaving a 1 1/2-inch border on both sides. Arrange one-sixth of asparagus spears on cheese; top with one-sixth of mushrooms. Roll phyllo jelly-roll fashion to enclose filling, then fold left and right sides in toward center and continue rolling phyllo jelly-roll fashion to end. Place packet, seam-side down, on cookie sheet. Brush packet lightly with some margarine or butter. Repeat to make 5 more packets.